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Salmon Shakshuka

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 415

Ingredients

  • 2 tablespoons olive oil
  • 1 sliced onion
  • 1 teaspoon crushed cumin seeds
  • 1 bay leaf
  • 1 chopped yellow bell pepper
  • 1 chopped red bell pepper
  • 2 chopped garlic cloves
  • 10 ounces chopped salmon filet
  • 3 teaspoons brown sugar
  • 8 ounces chopped fresh tomatoes
  • ½ teaspoon saffron
  • 2 tablespoons chopped fresh parsley
  • teaspoon cayenne pepper
  • Water as needed
  • ½ bunch chopped cilantro
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  • All ingredients ready? Let's begin!
  • Heat a skillet on the stove then toast the cumin for 30 seconds.
  • Add the oil and onions.
  • Add the peppers, garlic, sugar and bay leaf.
  • Cook, stirring often, until the vegetables are golden.
  • Add the tomatoes, parsley, cayenne, thyme and saffron, and 2/3 of the cilantro.
  • Turn the heat down a bit and simmer for 15 minutes, adding water when needed so it is sauce-like.
  • When the sauce is thick and bubbly, add salt and black pepper to taste.
  • Now add a little more water then add the salmon on top and press it down.
  • Cover and cook for 10 minutes or until the salmon is done.
  • Serve garnished with the remaining cilantro.

Video

Nutrition

Calories: 415kcal | Carbohydrates: 21g | Protein: 31g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 78mg | Sodium: 80mg | Potassium: 1303mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3561IU | Vitamin C: 209mg | Calcium: 77mg | Iron: 4mg